Meridian

Independent roastery · est. 2012

The exact hour of coffee.

We buy single lots at origin, roast each to a measured curve, and rest every bag ten days before it leaves the roastery. No blends by committee. No hurry.

Meet the origins Our philosophy

Roast 0416 · Nyeri AA lot — resting until 16 Aug

The origins — autumn 2026

Three lots, three lines of latitude.

Each lot is named for the place it grew. Tasting notes are from our cupping table; prices are per 250 g bag, roasted to order and rested before shipping.

Origin 01

Kibiro Ridge

Nyanza Highlands, East Africa

Coordinates
1.2°S 34.6°E
Elevation
1,880 m
Process
Washed
  • blackcurrant
  • jasmine
  • candied orange peel

$19/ 250 g

Origin 02

Sierra del Viento

Cordillera de la Niebla, Colombia

Coordinates
5.4°N 73.1°W
Elevation
1,720 m
Process
Natural
  • panela
  • red apple
  • cacao nib

$17/ 250 g

Origin 03

Kawasan Kabut

Bukit Kabut, West Sumatra

Coordinates
0.3°S 100.6°E
Elevation
1,450 m
Process
Wet-hulled
  • dark chocolate
  • cedar
  • dried fig

$16/ 250 g

Our philosophy

“We roast the lot, not the label — and we rest every bag ten days, because coffee tells the truth only once it has settled.”
  1. 01

    Bought at origin

    Every lot is a named farm or washing station. We pay above the auction floor, and we publish what we pay — same as the farmers do.

  2. 02

    Roasted to the curve

    Each lot gets its own temperature profile, tuned on the cupping table and logged by hand. Machines keep the curve; people keep the taste.

  3. 03

    Rested before shipping

    Ten days in the roastery, five more in your cupboard. Coffee peaks when it is ready — not when we are.

13 years·9 origins·0 shortcuts